The idle ramblings of a Jack of some trades, Master of none

Feb 11, 2010

Hares in Broth

Okay, so you are in the 14th century and have got yourself a horse, and you've probably gone hunting and snared a hare, and you wonder how you might make a meal of it. Here's one possibility:
Hew smalle þy hare in gobetus gode,
Sethe hom in brothe with alle his blode;
When hit is soþun wondur wele,
Drawȝh thurgh a streynour, so have þou cele;
Take almondes unblanchid, wasshe hom and grynde;
With self brothe temper hom by kynde;
Take onyons and perboyle hom þou mot,
And dresshe hom smalle, kest hom in pot
With alle oþer thyngus, and cast þer to
With venegur and salt, þen has þou doo.
What's that, you say? You don't speak Middle English? Damn it, what are you doing in 14th century England, then?

Here's a more modern translation:
Hew small your hares in gobbets good, 
Seethe them in broth with all his blood;
When it is seethed very well,
Draw through a strainer, so have you bliss;
Take unblanched almonds, wash them and grind;
With [the] same broth mix them by kind;
Take onions and parboil them you must,
And dress them small, cast them in pot
With all other things, and cast thereto
With vinegar and salt, then have you done.
(From the Liber Cure Cocorum.)


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